Spinach, garlic, and vegetable stock give this bright green dish as much flavor as it has color!

Traci
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam for a few minutes. Meanwhile, place garlic, olive oil, vegetable broth, and spinach into a blender. Puree until smooth and set aside.

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  • When the potatoes are ready, mash until smooth, then fold in Parmesan cheese, and season to taste with salt and pepper.

Nutrition Facts

327.6 calories; 11.9 g protein; 58.3 g carbohydrates; 8.8 mg cholesterol; 368.3 mg sodium. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/29/2012
This is a hard one to rate because as this recipe is written it is doomed to fail BUT using all the same ingredients just a different method these were a huge hit. First I didn't have red potatoes so I used russets cooked in the chicken broth. While the potatoes were cooking I made the spinach pesto in the food processor - garlic spinach & olive oil - pulse to get it moving then let it run. Then added the Parmesan to the food processor. When the potatoes are tender - drain but reserve the cooking liquid (broth) mash the taters with a hand held potato masher - adding a little bit of the reserved broth. Add the spinach pesto - mash - add more broth if needed. They are really delicious and low fat too. If you don't want the garlic flavor - just leave it out. Perfect for St. Patrick's Day! Read More
(9)

Most helpful critical review

Rating: 3 stars
09/25/2007
This recipe's a great combination of flavors & veggies! Unfortunately I got our spinach out of a bullk bin & wasn't spot-on w/the measurement of 10 oz. So when I blended the spinach mixture it came out really liquidy & less pesto-y. It's also possible the the potatoes I bought were smaller than what the author of the recipe used. Overall though the taste is great but my mashed potatoes came out more like a thick soup (we cooked out a lot of the liquid though by keeping it on the heat a little longer). But it tastes good & I'll try it again next time w/more exact measurements & maybe less veggie stock to start off with at least. I would also suggest sauteeing the garlic for a better flavor before adding it to the spinach mixture. Read More
(14)
5 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
02/29/2012
This is a hard one to rate because as this recipe is written it is doomed to fail BUT using all the same ingredients just a different method these were a huge hit. First I didn't have red potatoes so I used russets cooked in the chicken broth. While the potatoes were cooking I made the spinach pesto in the food processor - garlic spinach & olive oil - pulse to get it moving then let it run. Then added the Parmesan to the food processor. When the potatoes are tender - drain but reserve the cooking liquid (broth) mash the taters with a hand held potato masher - adding a little bit of the reserved broth. Add the spinach pesto - mash - add more broth if needed. They are really delicious and low fat too. If you don't want the garlic flavor - just leave it out. Perfect for St. Patrick's Day! Read More
(9)
Rating: 3 stars
09/24/2007
This recipe's a great combination of flavors & veggies! Unfortunately I got our spinach out of a bullk bin & wasn't spot-on w/the measurement of 10 oz. So when I blended the spinach mixture it came out really liquidy & less pesto-y. It's also possible the the potatoes I bought were smaller than what the author of the recipe used. Overall though the taste is great but my mashed potatoes came out more like a thick soup (we cooked out a lot of the liquid though by keeping it on the heat a little longer). But it tastes good & I'll try it again next time w/more exact measurements & maybe less veggie stock to start off with at least. I would also suggest sauteeing the garlic for a better flavor before adding it to the spinach mixture. Read More
(14)
Rating: 4 stars
02/29/2012
This is a hard one to rate because as this recipe is written it is doomed to fail BUT using all the same ingredients just a different method these were a huge hit. First I didn't have red potatoes so I used russets cooked in the chicken broth. While the potatoes were cooking I made the spinach pesto in the food processor - garlic spinach & olive oil - pulse to get it moving then let it run. Then added the Parmesan to the food processor. When the potatoes are tender - drain but reserve the cooking liquid (broth) mash the taters with a hand held potato masher - adding a little bit of the reserved broth. Add the spinach pesto - mash - add more broth if needed. They are really delicious and low fat too. If you don't want the garlic flavor - just leave it out. Perfect for St. Patrick's Day! Read More
(9)
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Rating: 2 stars
02/08/2011
The mashed potatoes part of this recipe for me turned out AWESOME and I will definitely cook those again! My pesto like the previous reviewer's came out too liquidy maybe because I used fresh spinach that I had on had measured out in cups yet might have messed up in the quantity conversion. Next time I will put in the vegetable stock a bit at a time until I get the right consistency. Read More
(9)
Rating: 2 stars
04/11/2011
OK taste but too runny. Read More
(3)